BOH Supervisor

King's Seafood Company Career Center; Tempe (AZ); On-site; USD 26,174 - 31,684; Full time

Benefits offered by this job

Growth Opportunities

Education reimbursement

Generous dining discount

Job summary

King's Seafood Company Career Center in Tempe, Arizona is seeking a Back-of-House Supervisor to support the management team by providing a knowledgeable kitchen crew. This role encompasses responsibilities like overseeing food preparation, inspecting dishes for quality, and assisting with inventory. Candidates should have at least two years of experience in a kitchen, strong communication skills, and the ability to work as a team.

The position offers competitive hourly pay and growth opportunities within the culinary business.

Qualifications

• Minimum age 21 years.
• Previous supervisory experience.
• At least 2 years in a kitchen/cook role.

Responsibilities

• Oversee daily receiving, storage, and preparation of all food products.
• Inspect and approve dishes before they reach guest tables, assessing quality of ingredients and presentation.
• Ensure compliance with health and safety regulations.

Skills

Effective verbal and written English communication skills

Basic mathematical calculation ability

Team-player, working cohesively with co-workers

Education

High school graduate; some college acceptable

Job description

Competitive hourly rate: $19 – $23 per hour depending on experience.

Benefits

• Growth Opportunities
• Great training and promotion from within
• Teamwork and flexible hours
• Education reimbursement
• Generous dining discount
• Professionalism
• Productive environment
• Strong company culture
• Delicious food in a beautiful restaurant

Back‑of‑house supervisors support the management team by providing a friendly, helpful and knowledgeable kitchen crew. Supervisors work in a fast‑paced environment with responsibilities that include guest interaction, expediting orders, and hands‑on cooking. This role is a stepping‑stone before Management Training and offers an opportunity to learn the culinary business and advance your career.

Job Functions

• Oversee daily receiving, storage, and preparation of all food products.
• Record all waste on the tracking sheet.
• Conduct nightly protein count.
• Assist in weekly inventory counting.
• Ensure all food products meet company recipe specifications for preparation and quality.
• Maintain timing standards during production.
• Inspect and approve dishes before they reach guest tables, assessing quality of ingredients and presentation.
• Ensure compliance with health and safety regulations, checking food temperatures, sanitation, and proper storage.
• Cook as needed to support business flow.
• Consult the manager on duty for business decisions affecting financials.
• Perform opening and/or closing duties as assigned.
• Follow maintenance program and cleaning schedule.
• Notify management of any pertinent information related to shift activities.

Qualifications

• Minimum age 21 years.
• High school graduate; some college acceptable.
• Previous supervisory experience.
• At least 2 years in a kitchen/cook role.
• Effective verbal and written English communication skills.
• Basic mathematical calculation ability.
• Complete knowledge of all menu items, special items, prices, and quality standards.
• Ability to maintain focus on tasks despite frequent interruptions.
• Capability to perform job functions with minimal supervision.
• Team‑player, working cohesively with co‑workers.

Equal Opportunity Employer